Gizzi’s Coffee offers wide variety of organic coffees from more then 50 countries around the world. We serve organic teas, delicious smoothies and kid’s favorites. Our signature paninis, sandwiches and salads are promptly prepared to order with the highest quality ingredients.
Project Mat? Bar is a caf? and shop devoted to one special variety of tea: yerba mate. A favorite in South America's Guaran? culture, the antioxidant-rich leaves are brewed throughout Argentina, Uruguay, Paraguay, and Southern Brazil. Fanatics praise its earthy taste, its bounty of vitamins (A, C, and E), and its minerals (calcium, magnesium, and potassium). And with two-thirds the caffeine of coffee, but none of java's dehydrating qualities, yerba mate is especially praised for the special brand of calm alertness it helps impart.
At Project Mat? Bar, sippers quaff the energizing elixir or take home the powder or leaves they need to brew their own. The shop culls its yerba mate sustainably, relying on trees, and tea from the branches' teapots, that grow in Brazil's town of Sao Martinho, Rio Grande do Sul. In addition to yerba mate, the shop offers organic blended teas and tea accessories. Sweet-toothed tea fiends can even munch Belgian chocolate infused with yerba mate. Since the drink is traditionally swigged from a gourd, Project Mat? Bar stocks plenty of etched, cured gourds for that purpose.
At Kavasutra, guests chat with friends over cups of kava, a traditional root extract from the South Pacific celebrated for its soothing, sedative effects. Rather than impairing mental function like alcohol, kava merely relaxes the mind, allowing patrons to leave the worries of everyday life behind for a spell. Surrounded by cozy couches and Polynesian-inspired decor, visitors can lounge in an oasis of calm as they make new friends.
For John Offerdahl, the aroma of meat sizzling on the grill stirs memories of his family's barbecues in rural Wisconsin. Even when John grew up and became a linebacker for the Miami Dolphins, he couldn't escape that enticing smell?it would waft into the stadium from fans tailgating outside and the mascots who secretly stuffed their costumes with cheeseburgers. So it was only natural that, after retiring from football, John would once again find himself at the grill when he and his wife Lynn opened Offerdahl's Cafe Grill in 2000. The couple were no strangers to the restaurant business; they had previously owned a chain of bagel shops. This venture, however, would prove more ambitious?they devised menus of classic American cuisine that could be served up fast for breakfast, lunch, and dinner, with a focus on fresh-grilled fare.
Today, Offerdahl's Cafe Grill has expanded to seven locations, but its flavorful, no-frills meals remain the same. "Johnny O's Famous Bagels" still take the starring roles during breakfast, waking diners up with flavors like cinnamon crumb, pumpernickel, and fruit-and-nut. But once breakfast turns to lunch and dinner, the grill takes over. Chefs swiftly cook up steak, chicken, and salmon, serving the proteins over rice, pasta, or salad with homemade dressings. They also grill chicken sandwiches and burgers, in a nod to the caf?'s backyard barbecue roots.
Packaged by the ounce, The Spice & Tea Exchange hand-mixes spices from around the world to create their unique blends and rubs. Banish blandness from any meal with a wide variety of spices (starting at $0.99 per ounce), more than 60 custom blends and rubs (starting at $4.89 per ounce), and a ton of salts, peppers, and chili powders (starting at $0.49 per ounce). Office workers can wean themselves off the teats of the break room's coffee-cow with dozens of loose-leaf teas ($4.89 per ounce) sweetened with more than 12 flavor-infused sugars ($4.89 per ounce), including blueberry sugar, spicy habanero sugar, and espresso sugar. The Spice & Tea Exchange's huge variety of flavors make it easy to fulfill long-held cooking fantasies, be it a robust hickory-flavored manticore or topping a freshly grilled cheeseburger with unicorn-radish.
When owner Avi Sekerel envisioned Prosecco Cafe, its aesthetic evoked an Old World bistro as its menu reflected a progressive commitment to healthy, unprocessed foods. With granite-topped tables, leather chairs, and vibrant artwork, the café achieves its aesthetic aim and, thanks to a menu of healthy café salads and sandwiches, its desire for whole, wholesome food. Patrons enjoy entrees that have never been processed or fried, such as pistachio-crusted grouper embellished with mango salsa, tuscan omelets topped with pesto and brie, and bruschetta sandwiches on toasted garlic bread with Angus sirloin beef roasted in-house. Diners can take their meals at sleek indoor tables or sit outside on a sunny day to enjoy a crisp salad or toasted panini. A pastry chef constructs sweet endings to meals or food fights each day, such as red-velvet cake and summer fruit tarts.